Halal Foie Gras Anyone?
HALAL FOIE GRAS ANYONE?
By Shahlan Hairalah
15 years ago, in many countries, Halal certification was limited to focusing on what went into the product. Since then, there had been many discussions in the Halal industry on Halal matters. There had been lots of discourse between industry players, food scientists, industry players, entrepreneurs, academics, Islamic scholars and students on wide ranging topics. There had been interesting debates on general business issues like the exact value of the Halal market and marketing strategies in the Halal markets. There had been numerous meetings on religio-technical issues like the stunning techniques before slaughter, the effect of GMO on Halal food and the use of ethyl alcohol in food. Whether these discussions were heated, passionate or warm and cordial, they are significant in helping the Halal industry progress and grow.
Halal certification too has progressed. Its scope has enlarged from being product-focus to a systems-focus. It has now evolved to become a certification program of the management for which food is manufactured, similar to other certification programs like ISO and HACCP. Traditionally, Halal certification programs are adopted by producers of daily groceries like meat, packed, processed or canned food. With the evolution of Halal certification programs and to the delight of consumers in some countries, these programs now include food retail establishments like restaurants, cafe, catering and take-out counters.
Halal is now a common concept in most countries. It has been accepted as a way of life, the same way as vegetarian, vegan and Kosher is accepted. There are more Halal food being served in banquets now than 10 years ago. There are more food retail establishments claiming to serve zabihah meat than 5 years ago. And in many countries, there are definitely more fresh Halal choices in the supermarkets for consumers than two years ago. But are they really indeed Halal? Who will ensure that the meat is indeed zabihah all the time? Is Halal just about zabihah meat? What about the “beer batter” in those fish and chips? Are there really pancetta in roasted Halal chicken? What about the Riesling in those fresh mussel broth? Or the Shaoxing wines in the stir-fry take-outs?
These are the questions which Halal certification programs in food retail establishments are conceived to address and should address. These programs are supervised by an independent competent party to ensure transparent and credible certification. The program is to ensure that all that is served in the menu is Halal. This includes the starters, the sides, the desserts and the beverages. What goes into each menu is supervised, too. This includes the raw materials, the liquids, the flavors, the fats and the garnishes. They are stored in conditions where contamination from non-Halal items are prohibited. The menu are put together in a non-Halal free environment and served to consumers in a total Halal food experience. For every change of raw materials and menu, there are management systems in place to ensure that such changes are according to Halal guidelines and approved by Halal supervisors. And a documentation system is required to be maintained for easy tracking and verification.
To many it seems impossible to have all the raw materials that go into the menu Halal certified. The growth of Halal certified products has been recorded to begin since 1978. This year, we are surpassing 30 years of that continued growth. Between then and now, Halal certified products had expanded from meat and meat-based products to confectionary, desserts, processed food, flavors, batters, sauces etc. Many alternative ingredients to what traditionally was non-Halal has been developed over the last 3 decades. Due to the massive demand for such products, prices has been kept at a very competitive level, thus, restaurants can keep costs down. Competent Halal certifiers will be able to guide and facilitate the restaurant owners and managers adopt this program. And the best fact is, there are many who have implemented the program….and are reaping their rewards.
From a business perspective, not many programs can make any more economic sense than going Halal. With the ability to tap into an additional market segment while maintaining the current one is sensible business, especially when the additional segment is a lucrative one.
For the Muslim-owned and operated eateries, successful Halal certification program is evidence of the seriousness of its owners in meeting the dietary needs of its customers. This will provide its customers with high level of assurance that the menu served is truly Halal.
To consumers, adoption of this program by restaurants, fast-food chains and caterers are such delightful news. Being able to enjoy Halal sirloin roast in gravy with potatoes, haute cuisine like Halal pot au feu and blanquette de veau or even, the all-common triple patty burger, will be worth looking forward to. With Halal status assured at all times every time, the Halal food experience will be worth coming back for.
With such progress in the supervision of Halal and Halal certification, it will be of no surprise that soon foie gras and duck confit will be prepared and served in a Halal certified restaurant.
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